Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More [Hardcover]

Smoke savory meats and vegetables and cook the signature recipes from the kitchen of Buxton Hall Barbecue in Asheville, NC with Buxton Hall Barbecue's Book of Smoke.

Named one of Bon Appétit's top 10 for America's Best New Restaurants 2016!

InBuxton Hall Barbecue's Book of Smoke, believers inslow-smoked,old-fashioned barbecuewill learn how to build and master their own pit, right at home.Start small with chickenor pit beef and work your way up to awhole hog. If you're not yet ready for the pit orlimited on space, Moss also teaches easy, economical ways toinfuse wood-smokeinto your food.

Therecipes include all of theBuxton Hall favorites, including: 

• Deep-fried Smoked Catfish
• Smoky Pimento Cheese
• Turnip Soup with Charred Onions
• Slow-cooked Collards 

You will also get whole hog, zero-waste recipes with tastes including: 

• Brussels Sprouts with Crispy Cracklin 
• Classic South Carolina-style Hash 
• Chicken Bog 

And will finish the meal with Buxton's take onclassic southern dessertslike:

• Banana Pudding Pie
• Grape Hull Pie
• S'mores with Homemade Marshmallows

Elliott Mosshas received national attention for his innovative cooking from theNew York Times,Food &Wine,Martha Stewart Living,SouthernLiving,Bon Appetit,Garden & Gun,GQ, and other publications. He was nominated for a James Beard Award for Best Chef Southeast in 2013. He currently resides in Asheville, North Carolina, where he has been the head chef at celebrated restaurant The Admiral and pop-up restaurants such as Punk Wok and The Thunderbird. He is now the co-ownerl³"